| FASS法测定苗族传统食品鱼酱酸中的锌、铜、镉、铅含量 |
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| 引用本文： | 张文华,蒋天智,袁玮,石敏,唐文华. FASS法测定苗族传统食品鱼酱酸中的锌、铜、镉、铅含量[J]. 中国酿造, 2011, 0(10) |
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| 作者姓名： | 张文华 蒋天智 袁玮 石敏 唐文华 |
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| 作者单位： | 1. 凯里学院环境与生命科学学院,贵州凯里556011;贵州原生态民族文化研究中心贵州凯里556011
2. 凯里学院环境与生命科学学院,贵州凯里,556011 |
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| 基金项目： | 贵州省教育厅自然科学类重点项目，凯里学院科研基金 |
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| 摘 要： | 对传统鱼酱酸及银鱼鱼酱酸中的锌、铜、镉、铅进行测定.以FASS法测定样品中的锌、铜、镉、铅,通过正交试验优化仪器最佳工作条件,采用湿法消解样品.传统鱼酱酸和银鱼鱼酱酸中锌的含量分别是5.7794mg/kg和4.4834mg/kg,铜的含量分别是0.7224mg/kg和1.2808mg/kg,2种鱼酱酸均未检出镉和铅.FASS法测定鱼酱酸锌、铜、镉、铅操作简便,灵敏度较高,检出限较低；鱼酱酸中有较高含量的锌和一定含量的铜,是具有较高营养价值的发酵调味品.
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| 关 键 词： | 苗族传统食品 鱼酱酸 FASS法 锌 铜 镉 铅 |
Determination ofZn, Cu, Cd and Pb contents of fish sauce-acid (a traditional fermented food of Miao nationality) by flame atomic absorption spectrometry |
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| ZHANG Wenhua,JIANG Tianzhi,YUAN Wei,SHI Ming,TANG Wenhua. Determination ofZn, Cu, Cd and Pb contents of fish sauce-acid (a traditional fermented food of Miao nationality) by flame atomic absorption spectrometry[J]. China Brewing, 2011, 0(10) |
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| Authors: | ZHANG Wenhua JIANG Tianzhi YUAN Wei SHI Ming TANG Wenhua |
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| Affiliation: | ZHANG Wenhua1,2,JIANG Tianzhi1,YUAN Wei2,SHI Ming2,TANG Wenhua2(1.College of Environment and Life Sciences,Kaili College,Kaili 556011,China,2.The Pro-ecology National Culture Research Center of Guizhou Province,China) |
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| Abstract: | The research aimed to determine the metals zinc,copper,lead and cadmium content in two kinds of Fish Sauce-acid.The working conditions of determining the samples by flame atomic absorption spectrometry(FAAS) were optimized by orthogonal experiments,and the samples were digested by wet method.The content of zinc in traditional fish sauce-acid and silver fish sauce-acid were 5.7794mg/kg and 4.4834mg/kg,respectively,and the contents of copper were 0.7224mg/kg and 1.2808mg/kg,respectively.Cadmium and lead were ... |
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| Keywords: | Miao nationality traditional food fish sauce-acid FASS method Zn Cu Cd Pb |
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